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Pasta in Parma

Byfrancescadzani@gmail.com
 


Visit

As much as I live to be a pasta queen I can’t possibly remember them all. I certainly haven’t tried nearly a third of what exists. I lost track of a few things I knew after studying abroad in 2018. I hadn’t spent much time north nor had I ever visited Parma. When I found out we were taking a cooking glass instead of exploring a winery I had to guess it would be based in pasta language.

Parma Rotta is a restartuant that deserves Michelin map placement. We made TK a type of ravioli stuffed with either ricotta, spinach, and parmesan or zucca as I had later in the week at Ai Due Platani. It was a nice refresher learning how to make a batch of fresh pasta and I guess they approved? Gnocchi, stottapretti ( priest stranglers), and tagliatelle. The chef and his cooks dressed in jackets and tapered hats made me giggle. I appreciate the level of honor they expect. And in a place that reminded me of a boutique hotel, with roaring wood burning ovens, and a pristine line I’d say the honor is mine. 

Almost every place we dined offered a gelato and cart service with gelato churned on the spot and toppings poured on in heaps. At Parma Rotta the gelato was seriously the best I’ve ever experienced. The gelato was fluffy, white, and piled nearly 2 feet high. With zabaglione and chocolate sauce I must have been transported elsewhere. If you’ve never experienced zabaglione beyond tiramisu it’s a order for you to try. And, the chocolate sauce wasn’t pre-made giradelli (which I also love) but chocolate they had melted low and slow over a double boiler. My goodness I am salivating. 

Parma Rotta 

Ai Due Platani 

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